Fish in catsup sauce

4 Servings

Ingredients

QuantityIngredient
3White fish fillets (flounder or whiting; etc)
½teaspoonSalt
¼teaspoonWhite pepper
3tablespoonsCornstarch
Oil for frying
2Cloves garlic
1Green pepper
1Red pepper
¼Onion
5tablespoonsTomato catsup
1tablespoonSugar
1teaspoonSoy sauce
2tablespoonsCornstarch
cupWater (70 cc)
½teaspoonSesame oil

Directions

(1) Cut 3 fish fillets into bitesized pieces and sprinkle with salt and pepper. Coat cornstarch evenly on front and back of fish. (2) Shred garlic. (3) Cut green pepper and red peppers into half lengthwise and shake out seeds. Cut into ½-inch squares. Layer onion and cut into ½-inch squares. (4) Preheat oil to 325øF, slip fillets carefully into oil a few at a time and deep fry. (5) Preheat frying pan and add small amount of oil to pan. Saut‚ shredded garlic in oil, add prepared vegetables to garlic and pan-fry slightly. (6) Add tomato catsup, sugar and soy sauce to (5) and pan-fry once more. Add water. When sauce boils. add cornstarch mixture (dissolve 2 tablespoons cornstarch in 4 tablespoons water) and stir. (7) When sauce thicknes, add fried fish and mix thoroughly. Add a few drops of sesame oil and remove from heat.

: by Kyung Hwa Oh

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .